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These are absolutely the most amazing chocolate chip cookies ever! They are crisp on the outside yet soft and chewy in the middle and delicious chocolate chips are spread throughout them making them even more of a scrumptious treat.

This is a fabulously economical cookie recipe, they can be left as vanilla biscuits or you can add any flavourings of your choice - its variations are only limited by your imagination. I have included some variation suggestions for this recipe, including a freezer variation, in the notes.

I call these the ultimate chocolate chip cookies, because they are super easy to make and bake. They make the perfect pick me up, put a smile on your dial gift. They also happen to be dangerously moreish. Tip. to get super light airy cookies every time, cream butter and caster sugar until it looks similar to texture to whipped cream. Bake these strictly to the 8 minutes baking time.

I have been making these melt-in-your mouth shortbread cookies for over 40 years. The are so easy and simple to make. Instead of the cherries, you can use sprinkles, half an almond or half a cashew on top of cookies before baking. A thumbprint in the cookie, filled with your choice of jam is also very tasty!

A cookie with a chewy, moist centre. The secret ingredient? Condensed milk! Adding condensed milk to the cookie batter gives these cookies a light and fluffy yet moist texture that melts in your mouth.

These tasty cookies are very low allergen. The taste is delicate, the texture like a cupcake. The salycilate load in my rice & apple biscuits was too high for me, so here I have used pear. If you want an even lower salicylate load, use 1/2 tsp vanilla instead of the spices. I reacted to the cream of tartar in the baking powder, so I just used bicarb this time.